You probably won't turn into a real pumpkin a la Cinderella at midnight on Thanksgiving, but you just might feel like one after having prepared your umpteenth pumpkin pie. Canned pumpkin is a blessing for harried cooks and is in no doubt partially responsible for the huge output of homemade holiday pies each year.

If you've grown bored with pumping out one pie after another, though, the great news from the pumpkin patch is that the canned wonder adds to any number of quick gourmet desserts that are sure to carve out a niche for you as a holiday innovator.

Pumpkin cheesecakes are almost always sure to wow guests. For an even better twist, try individual cheesecake tarts that are easily baked in muffin cups. The base is paved with crushed gingersnaps and the topping is rich sour cream with a drizzle of chocolate syrup.

Pumpkin pudding adds an elegant vibe, bumping up a casual Thanksgiving to the level of a sophisticated dinner party. Whole milk makes it creamy, while ground cinnamon delicately flavors it.

PUMPKIN PUDDING

Pudding:

1 package gelatin

2 cups whole milk

1 cup sugar

6 large egg yolks (reserve 2 whites for topping)

1/4 teaspoon ground cinnamon

1/4 teaspoon fine salt

1 (15-ounce) can pure pumpkin puree

Topping:

2 reserved large egg whites

1/3 cups sugar

1/2 teaspoon cream of tartar

1 pinch fine salt

Yields 12 servings.

To prepare pudding: Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatin softens and blooms.

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

To prepare topping: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings. Refrigerate until ready to serve.

— FoodNetwork.com

PUMPKIN CHEESECAKE TARTS

2/3 cup (about 15) crushed gingersnap cookies

2 tablespoons butter or margarine, melted

1 (8-ounce) package cream cheese, softened

1 cup pure pumpkin

1/2 cup granulated sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

2 large eggs

2 tablespoons sour cream (optional)

2 tablespoons chocolate syrup

Yields 12 servings.

Preheat oven to 325 F. Paper-line 12 muffin cups.

Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each prepared muffin cup. Bake for 5 minutes.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream and chocolate syrup.

— VeryBestBaking.com

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.